Directions:
- In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
- Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.21 Kcal (1299 kJ) | ||
| Calories from fat | 102.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 18% | |
|---|---|---|---|
| Cholesterol | 144.04mg | 48% | |
| Sodium | 123.19mg | 5% | |
| Potassium | 461.64mg | 10% | |
| Total Carbs | 40.32g | 13% | |
| Sugars | 7.49g | 30% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 12.76g | 26% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 204.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 121.63 Kcal (509 kJ) | ||
| Calories from fat | 40.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 18% | |
|---|---|---|---|
| Cholesterol | 56.47mg | 48% | |
| Sodium | 48.3mg | 5% | |
| Potassium | 181mg | 10% | |
| Total Carbs | 15.81g | 13% | |
| Sugars | 2.94g | 30% | |
| Dietary Fiber | 1.25g | 13% | |
| Protein | 5g | 26% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.6mg | 9% | |
| Calcium | 80mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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